A quick and comforting garlic butter pasta tossed with fresh parsley and parmesan for a rich, simple dish perfect as a main or side.

8 ounces spaghetti

Water, for boiling

Kosher salt, for pasta water

4 tablespoons unsalted butter

4 cloves garlic, minced

1/4 teaspoon kosher salt

1/4 teaspoon ground black pepper

1/4 cup fresh parsley, roughly chopped

1/2 cup grated parmesan cheese, plus extra for serving

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Bring a large pot of well-salted water to a boil. Add spaghetti and cook until al dente according to package instructions.
Reserve about 1 cup of pasta water, then drain the pasta and return it to the pot.
While the pasta cooks, melt butter in a skillet over medium heat. Add minced garlic and cook for 2 to 3 minutes, stirring frequently until fragrant without browning.
Remove from heat and stir in kosher salt, black pepper, and chopped parsley.
Pour the garlic butter sauce over the pasta and toss to combine.
Gradually add reserved pasta water, a few tablespoons at a time, until the pasta is glossy and evenly coated.
Add parmesan cheese and toss again until fully combined. Adjust seasoning if needed.
Serve warm, topped with extra parmesan and parsley.

Swap spaghetti with linguine, fettuccine, or penne if desired.

Add grilled chicken or shrimp for extra protein.

Sprinkle red pepper flakes for a spicy kick.

Use basil instead of parsley for a different flavor profile.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat with a splash of water or butter to loosen the sauce.